Sausage Kale and Potato Stew

    1 hour 35 min

    A simple, yet deliciously hearty stew. Smoked sausage is simmered with kale in a thick potato stew base. It's a meal in itself. Serve with fresh crusty bread, if desired. Perfect for the cold winter months.

    76 people made this

    Serves: 8 

    • 6 large potatoes, peeled and cubed
    • 50g butter
    • 2.5 litres water
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1.1kg kale, rinsed, dried and chopped
    • 300g kielbasa sausages, sliced into 1.25cm pieces

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. Place the potatoes into a large stock pot, over medium high heat. Add butter and water and bring to the boil.
    2. Cook potatoes until tender. Reserve liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
    3. Stir in the fresh kale and sausages and simmer for another 30 minutes. Serve hot.


    Kielbasa are smoked Polish sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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    Reviews in English (65)


    As far as Kale soup goes this is definitely 4 stars. I did make a few changes. I chose to puree the potatoes in a blender with their broth after I mashed them until smooth. I used chicken broth instead of water. Also we added one bunch of scallions chopped, 3/4 cup of very thinly sliced carrots blanched until half done, 3 cloves of garlic crushed, and 1 tsp rosemary. All of this we added to the soup when we added the sausage and kale. My family hates kale no matter how I cook it and even they said this was okay. I got my 7 year old to try half a bowl and she never eats anything but peanut butter or rice.  -  15 Mar 2006  (Review from Allrecipes US | Canada)


    I made a few modifications as suggested by other reviewers and WOW, this was a GREAT soup. My husband hates kale, and even he loved it. I started by cutting up and browning the sausage in the soup pan. Removed and set aside, then boiled the potatoes in only 8 cups water with 2 chicken bullion cubes. I cut back the butter to 1 tbl. when I'm using real sausage (as opposed to turkey sausage) b/c I figure there's enough fat already. Any sausage will do, I've used hot and mild Italian. Once the potatoes are tender, I don't bother to reserve the liquid. Just take a hand masher and mash them in the water. I didn't use as much kale as the recipe calls for, and I also threw in some swiss and rainbow chard. This is a new favorite in our house! Update: Trying to get away from bullion cubes (have you looked at the ingredients?!) so I'm now using 4 c. homemade chicken stock and 4 c. water, plus a little more salt. Last batch had kale, chard and turnip greens, plus a few turnips mixed in with the potatoes.  -  12 Jul 2007  (Review from Allrecipes US | Canada)


    I made a change to this recipe that I think might address other reviewers' comments about watery taste. I split the kielbasa lengthwise and browned it in the same pan in which I later boiled the potatoes. I think this made my version a little richer and more flavorful (and gave a browner color). I also added a ham-flavor bouillon cube to the cooking liquid. These two things made it quite flavorful and salty enough. The really great thing about this Kielbasa Kale Stew is its versatility. It seems to accomodate a wide variety of different ingredients and still come out wonderfully. I added turnip greens (and a few little turnip pieces too) in addition to kale. I also upped the sausage to 1 lb (since it comes in 1 lb. packages!) and only used 4 large potatoes. Thanks for the tasty, inexpensive, and easy recipe!  -  25 Jun 2006  (Review from Allrecipes US | Canada)